NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Pork belly

4 oz Pork tenderloin

1 tbsp Gochujang

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 cup Cauliflower rice

1 large Egg

0.5 cup Kimchi

0.5 cup Cucumber

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cube the pork belly and pork tenderloin into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, and rice vinegar until smooth.

• 3

  Place the pork belly in a cold skillet over medium heat, allowing the fat to render as the pan warms up until crispy.

• 4

  Add the pork tenderloin to the skillet and sauté for 5-6 minutes until cooked through and golden brown.

• 5

  Pour the gochujang sauce over the pork, stirring constantly for 1 minute until the meat is thoroughly glazed and sticky.

• 6

  Remove the meat from the pan and quickly sauté the cauliflower rice in the remaining juices for 3 minutes until tender.

• 7

  In a separate small non-stick pan, lightly grease with sesame oil and fry the egg until the whites are set but the yolk remains runny.

• 8

  Assemble the bowl by layering the cauliflower rice, glazed pork, kimchi, and sliced cucumbers.

• 9

  Top with the fried egg, toasted sesame seeds, and thinly sliced green onions.